Foodservice Equipment & Supplies

JUN 2019

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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2 FOODSERVICE EQUIPMENT & SUPPLIES JUNE 2019 CONTENTS VOLUME 72 NO 6 JUNE 2019 Culinary Institute of America students prepare dishes at Savor. Trends 18 Frozen Desserts Global influences bring textural variations to one of Americans' favorite desserts. By Amelia Levin 76 Market Spotlight School Foodservice School foodservice programs continue to overhaul traditional menus and kitchen designs as they evolve from heat-and- serve to cook-to-order. By Lisa White 86 Functional by Design Action Stations Sizzle Designing action stations for maximum impact requires design foresight. By Dana Tanyeri Pro‡les 55 Facility Design Project of the Month Chickadee Restaurant Chickadee brings full-service dining to the largely fast-casual lineup at Boston's historic The Innovation and Design Building. By Donna Boss 62 On-Site Pro‡le Savor The design of this latest food venue from the Culinary Institute of America highlights the restaurant's open kitchen, which aligns perfectly with the connected learning components. By Donna Boss 68 Chain Pro‡le 110 Grill This polished-casual chain has put extensive work into its kitchen design and back-of-the-house practices to oer a menu that is both flexible for allergy suerers and delivers high-quality dishes. By Toby Weber Views 6 Publisher's Perspective Lucky Seven, Plus One … By Maureen Slocum 8 Editor's Perspective Meaty Messages By Joseph Carbonara 20 A Pro You Should Know Service Sector Evolves By Amelia Levin 22 Consultant's Viewpoint Consultant Building Blocks By James Camacho, FCSI, CSI, Camacho Associates Inc. 75 DSR of the Month Q&A with Jacob Thomases, Myers Restaurant Supply By Lisa White 96 Parting Shot Diversity Drive By Gary Thiakos, Zepole Supply Co. In Every Issue 10 Quick Bites 90 Products 95 Ad Index 76 55 62

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